CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6693df25   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Figs & Pigs In A Blanket   
    Categories: Fruits, Pork, Pastry, Cheese, Snacks   
         Yield: 24 servings   
       
         1 c  (8 oz) dried figs; stemmed   
              Boiling water   
              A-P flour; for rolling   
        14 oz Package puff pastry; thawed   
         4 oz Thin sliced prosciutto or   
              - soppressata salami; coarse   
              - chopped   
         1 lg Egg; beaten   
         3 tb Grated Parmesan   
              Ground fennel seeds or black   
              - pepper, or both; for   
              - topping   
              Mustard; for serving (opt)   
       
     Place figs in a heatproof bowl and cover with boiling   
     water. Let sit until soft and pliable, 5 to 10 minutes,   
     then drain well. Coarsely chop and set aside. Line a   
     rimmed baking sheet with parchment paper.   
        
     On a lightly floured surface, roll the chilled puff   
     pastry out about 1/8" inch thick to form a 13" X 11"   
     rectangle. Using a bench scraper or knife, cut the   
     pastry in half lengthwise so you have two long   
     rectangles. Evenly divide the figs between the   
     rectangles, spreading them in a 1" wide strip that runs   
     down the center of the pastry. Mound prosciutto on top   
     of the figs.   
        
     Lightly brush the long edges of the pastry with egg   
     wash. Firmly fold the pastry over the filling to form   
     long rolls. Cut each roll in half crosswise, then slice   
     in 1" pieces and place them on the prepared baking   
     sheet, seam side down. Cover with plastic or parchment   
     and freeze for 30 minutes or refrigerate for at least 2   
     hours and up to 6 hours.   
        
     Set the oven @ 375ºF/190ºC.   
        
     Lightly brush the top of each roll with beaten egg and   
     sprinkle with grated Parmesan and a pinch of fennel   
     seeds or black pepper or both. Bake until golden brown,   
     about 25 to 35 minutes. Serve with mustard on the side   
     for dipping if you like. These are best served warm or   
     at room temperature on the day of baking, but leftovers   
     will keep for up to 3 days when stored in an airtight   
     container at room temperature.   
        
     By: Melissa Clark   
        
     Yield: About 2 dozen   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... A sign on the lawn at a drug rehab center said: 'Keep off the Grass'   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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